Potato salad (V)

This is a much nicer dish than the manufactured potato salads available from the supermarkets. Add whatever takes your fancy to make a really special dish. Perfect for picnics or barbecues.

Potato salad (V)

Servings:	Serves 4
Calories per serving:	111
Ready in:	50 minutes incl chill time
Prep. time:	30 minutes
Cook time:	20 minutes
Difficulty:
Recipe author:	Chef
First published:	24th October 2012

Best recipe review Nice with the roasted pepper 4.32/5 This is best with Pink Fir Apple tates, if you can get them. NonLoggedInUser

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 500 g baby new potatoes, scrubbed
• 1 small red onion, finely chopped
• 4 tablespoons light olive oil
• 1 tablespoon white wine vinegar
• 1 teaspoon made mustard of choice
• 1 teaspoon mustard seeds
• 2 teaspoons pickled capers, chopped
• ½ bunch chopped fresh dill or parsley
• A roasted red pepper cut into thin strips (optional)

Method

1. Boil the potatoes for 15-20 minutes until tender
2. Allow to cool, then cut each potato into quarters
3. Mix the chopped onion with 4 tablespoons olive oil, 1 tablespoon white wine vinegar and 1 teaspoon made mustard
4. Season and taste
5. Lightly crush the potatoes with a fork and fold in the dressing along with 1 teaspoon mustard seeds, 2 diced gherkins and the herbs

Serving suggestions

Serve cold

Which are the best potatoes for salads

• Charlotte
• Maris Peer
• Nicola
• Pink Fir Apple

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